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Art in the Kitchen - A blog about my creations in the kitchen

PostHeaderIcon Birthday Cake

IMG_2813After a couple of trial runs, here’s the birthday cake I baked, layered, filled and decorated for my son who just turned 1 year old on June 28th.

It took days to get it to the final stage: I baked the cakes on Friday afternoon, layered them in the evening. I made the fillings (1 layer was coconut, the other home made prune jam) late Friday evening. I made the sauce (to moisten the cake) Saturday morning and then put the cake together in the afternoon.

Sunday morning I decorated with the cream and the edible animals. Then Sunday afternoon was the birthday party and we ate almost the entire cake! It took a lot of work, but I made it with love for my baby boy!

PostHeaderIcon Um muffin saudável: Muffins de trigo integral com flocos e uva-passa

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PostHeaderIcon Pão de Banana

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PostHeaderIcon Nossa Ceia de Páscoa – Lasagna de Frango

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PostHeaderIcon Cupcakes de Limão Amarelo e Mirtilo (Blueberry)

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PostHeaderIcon Comemorando o dia de waffles na Suécia

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PostHeaderIcon Pãezinhos macios e deliciosos, feito com a farinha Graham

Minha coisa favorita de assar é pão. Admito que asso mais pães agora que eu tenho uma batedeira com um gancho de massa, mas ainda mesmo assim ainda gosto de sovar a massa à mão por alguns minutos antes de dar forma! De vez em quando eu ainda fico surpreendida que, uma mistura simples de farinha, água e fermento podem se unir e se metamorfosear em delicioso pão que eu como diariamente!

Esta receita é de uma revista sueca que recebo em casa todos os meses. A receita não parece ser nada de especial, olhando para a lista de ingredientes, mas eu amo a farinha de Graham, então eu decidi dar-lhe uma chance. Que decisão maravilhosa! Macios, esses pães são saborosos com requeijão, geleias, queijos ou até mesmo puro (especialmente recém-saído do forno).

Graham Rolls Recipe

Serves 20
Allergy Milk, Wheat
Meal type Bread
Misc Child Friendly, Freezable, Pre-preparable
From magazine Hembakat


  • 50g fresh yeast
  • 50g butter
  • 400ml whole milk
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 180g Graham flour
  • 1/3 cup wheat germ
  • 330g all purpose flour (preferably organic)


1. Crumble yeast in a large bowl. Melt butter and add milk, heat it to 37°C (98°F) and pour over the yeast. Stir to dissolve.
2. Add remaining ingredients and stir until the dough comes together. Knead for 8-10 minutes. Form dough into a ball and place in an oiled bowl. Cover with a clean dish cloth and let rise 30-45 minutes.
3. Place dough on a floured surface and divide into 4 pieces. Divide each piece into 5 additional pieces. Roll into balls and place on a baking sheet lined with parchment paper. Sprinkle a little flour over the rolls and cover with a dish cloth. Allow rolls to rice 30-45 minutes. In the meantime, preheat over to 250°C (475°F).
4. Place baking sheet in the middle rack and bake 7-9 minutes. Let the rolls cool on a cooling rack before slicing.

PostHeaderIcon Happy Fat Tuesday – Celebrate with a Semla

There are many benefits to living in Sweden, and one of them is “Fettisdagen”: Fat Tuesday, a day to fatten up before Lent begins. Traditionally it is celebrated with a semla, a sweet bun carved and filled with almond paste, whipped cream and topped with powdered sugar.


This is my third Fettisdagen in Sweden, and I decided to take on the challenge and bake it myself. There is a catch to baking these yourself though, and whether it’s a pro or con depends on how you look at it: I can’t bake just 2! I did find a recipe that makes 10 (and also found a recipe that made 40!). Once the dough had risen I decided to make 9 rolls, with one being a double (slightly bigger, hehehe).


I couldn’t bring myself to put in as much cream as the bakeries and shops do, but it was tasty and fatty anyway, and we have already eaten a few … and I don’t suppose the rest will last very long!!

Here’s the recipe I used:

PostHeaderIcon Gluten-Free Quinoa Breakfast Bread

I finally remembered to take a picture of this delicious, gluten-free quinoa and rice flour breakfast bread!


I used tri-colored quinoa (white, red and black), which I leave soaking overnight and give a good rinse in the morning before mixing it. Today I used my brand new ceramic skillet to cook it in, and it was super fast; ready in 10 minutes.


Here’s the recipe again:

Quinoa and Flaxseed Gluten-Free Bread Recipe

Serves 1
Dietary Gluten Free, Vegan, Vegetarian
Meal type Bread, Breakfast
From book Regina Racco


  • 4 tablespoons quinoa
  • 1 tablespoon flaxseed meal
  • 4 tablespoons rice flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • water


1. Place the quinoa in a small bowl and cover it with water. Soak overnight.
2. Add flaxseed meal, rice flour, salt and baking powder to the quinoa.
3. Add enough water to make a thick paste.
4. Heat skillet on stove top and grease if necessary.
5. Spread dough in the skillet and cover. Let cook until the bottom side begins to brown.
6. Flip the bread and let other side brown, uncovered.
7. Ready to eat!

PostHeaderIcon A Busy Kitchen – Bread Rolls and Buns

I have been busy in the kitchen today, making Indian-Style Cardamom Buns and Cranberry-Hazelnut Sourdough Bread Rolls!





The bread we have already tasted, plus it’s a bread I make every week. The buns, however, are cooling, so we have yet to taste it … will update on the verdict later!